Tollhouse Tart

 

We're eating out this Thanksgiving, but I'm still baking--for a friend. This tart is a favorite that I make every once in a while when we entertain our Small Group. The recipe was passed onto me years ago by a childhood friend, and I've adapted it a bit over the years.

TOLL HOUSE TART

2  Eggs
1/2 cup  Flour
1/2 cup  White Sugar
1/2 cup Brown Sugar
3/4 cup  Butter, melted and cooled
8 - 10 oz. Semi-sweet chocolate chips (best quality)
1 cup  Walnuts or pecans, chopped medium
Pastry for a 9" pie shell (we use Martha Stewart's Pâte Brisée, but Pillsbury Refrigerated Crust works fine)

1. Prepare Pâte Brisée .
2. Roll the crust very thin and press into the bottom and 1" up the sides of a 12" drop-bottom tart pan. Set aside. (I sometimes pre-bake the pastry for 10 minutes at 350˚; cool completely before continuing with assembly.)
3. Beat eggs until foamy.
4. Add flour and sugars.
5. Slowly stir in melted and cooled butter.
6. Evenly distribute a layer of chocolate chips, then a layer of chopped nuts.
7. Pour batter over top, making sure to leave 1/2" margin to top of pastry crust.
8. Bake one hour at 325 degrees.
9. Serve with vanilla ice cream or whipped cream.